- 6
- 30 mins
- 45 mins
Ingredients
- FILLING:
- 1 unbaked pastry shell (9 inches)
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 2 cups fresh or frozen unsweetened raspberries, thawed
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup whipping cream, whipped
- TOPPING:
- 2 squares (1 ounce each) semisweet chocolate
- 3 tablespoons butter or margarine
Preparation
Step 1
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Yield: 6-8 servings.
Originally published as Chocolate Raspberry Pie in Taste of Home
June/July 1998, p27